Barley Mushroom Soup is one of the those classic flavor combinations found in restaurants, cooking magazines, and cooking shows. This low calorie Barley Mushroom Soup goes well with thick slices of a hearty, whole grain bread.
When shopping for barley, try to find “whole barley.” It’s the whole barley grain with only the inedible, hull removed. The rest of the grain is left intact, providing a marvelous chewy texture – and all the nutrition. The more commonly found “pearled” barley, has undergone processing that removes some or all of the bran, which reduces the nutritional profile of this healthy grain. If your grocery store doesn’t carry whole barley, you can order it online. Keep a package or two in your pantry inventory so you don’t have to go looking for it when you run out. You can learn more about barley at the Whole Grains Council website.
- 1/2 medium - red onion, diced
- 1 medium - celery stalk, chopped
- 2 medium - carrots, diced
- 2 8 oz pkgs - mushrooms, cleaned, and sliced or quartered
- 2 tsp - ground thyme
- 5 cups - water
- 1 cup - whole, hull-less barley, rinsed (we use Bob's Red Mill brand)
- 1/4 cup - dried red lentils, uncooked, rinsed
- Sauté the onion, celery, carrots, and mushrooms in a large pot over medium heat until the vegetables are tender. Add a little water during the cooking, if needed, to prevent sticking.
- Add the thyme, water, barley, and lentils. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 40 minutes until the barley is tender. Salt to taste.
Nutrition (per serving): 258 calories, 76% calories from carbohydrates, 18% calories from protein, 6% calories from fat, 11.8g fiber.